I like this flavor quite a lot for its freshness and light texture! Pairs really nicely with the almond shell, and you can also hide a fresh lychee in each macaron. When swirled with the buttercream, I loved that it reminds me of ballet, satin and other girly stuff that makes me happy!
|Macarons adapted from How To Cook That
220 g or 1 3/4 cup icing sugar (powdered sugar)
|To make Macaron Shells
Preheat oven to 320F (160 degrees Celsius)
Sift together the icing sugar and almond meal using a coarse sieve. Discard any gritty bits of almond meal that do not go through.
Beat together the egg whites and caster sugar on high speed until they are stiff enough that you can turn the bowl upside down without them falling out. Beat for an additional 2 minutes. Add the almond icing sugar mixture and fold in using a rubber spatula. Keep gently folding until the mixture looks like lava, it should have some movement but not be runny. While you are folding periodically scrape down the sides of the bowl and the spatula to make sure everything is mixed uniformly.
Spoon into a piping bag and pipe small circles of mixture onto non-stick baking paper. Slide onto a baking tray and bang on the bench firmly several times on each side, sprinkle with raw sugar.
Place in the oven and bake until a foot has formed and the shells are crisp. This takes roughly 20 minutes, watch the video to see what you’re looking for. Try not to open the oven during the cooking process as this will cause a drop in oven temp and may make your macarons hollow.
Cool and then gently peel off the baking paper and pair similar sized shells. Fill with lychee buttercream and a slice of lychee each!
To make Lychee Buttercream
Start with 150 g butter and beat well with icing sugar (sifted). Add 3-4 tablespoons of whole milk. Mix for 3-4 minutes until light and fluffy. Add lychee extract to taste, and tint a slight pink.